– 4 boneless, skinless chicken thighs or breasts – 1 cup pomegranate juice – 2 tablespoons balsamic vinegar – 1 tablespoon olive oil – 1 tablespoon honey – 1 garlic clove, minced – Salt and pepper to taste – Optional garnish: pomegranate seeds, chopped parsley
1
Whisk together pomegranate juice, balsamic vinegar, olive oil, honey, garlic, salt, and pepper in a small bowl.
2
Place chicken in a dish or zip-top bag. Pour marinade over and refrigerate for 30 minutes, or up to 2 hours for deeper flavor.
3
Preheat oven to 400°F. Sear chicken in an oven-safe skillet over medium-high heat, 2–3 minutes per side, until golden.
4
Transfer skillet to oven and bake for 15–20 minutes, or until chicken is fully cooked and juices run clear.
5
While chicken rests, simmer remaining marinade in a saucepan until reduced and syrupy—about 5–7 minutes.
6
Brush reduced sauce over chicken. Garnish with fresh pomegranate seeds and chopped parsley for a festive, colorful touch.